Pork with sweet and sour sauce Tenderloin is a small, the most valuable piece of mascara. It is very soft, since there is practically no load on this muscle, so this meat does not require pickling to soften the structure. Cuttings during frying get a good crust, which when baked allows meat juices to stay inside. Cherry sauce with wine gives baked meat a little sourness and significantly refreshes the taste.
Ingredients:- Pork tenderloin 450 g
- Bay leaf 1 pc.
- Garlic 1 clove
- Black pepper powder 2 g
- Seasoning for meat 2 g
- Salt 1 tsp.
- Olive oil 3 tbsp. l.
- Nutmeg Ground 0.5g
- Sugar 1 tbsp. l.
- Pepper black ground 1 pinch
- Salt 1 pinch
- Olive oil 1 tbsp. l.
- Wine red dry 200 ml
- Cherry frozen 100 g
- Corn starch 12 g
- Step 1 Prepare the main products: tenderloin, cherry-free cherry, wine, butter, starch, garlic, black pepper.
- Step 2 Wash the tenderloin, be sure to dry it with a towel so that excess moisture does not interfere with the frying of the meat. On a well-heated frying pan with the addition of oil, fry the tenderloin from all sides to a ruddy crust.
- Step 3 Transfer the meat to paper towels or napkins to make the glass excess oil.
- Step 4 Sprinkle with salt, black pepper, seasoning for meat. On a double layer of foil lay out the meat, bay leaf and chive garlic (do not clean). Turn over and bake in a preheated oven to 180 ° C for 40 minutes.
- Step 5 To make the sauce, the cherries should be lightly fried in olive oil.
- Step 6 Add the wine, bring to a boil and keep on the fire for about 10 minutes to evaporate the alcohol. Add salt, sugar, black pepper and nutmeg.
- Step 7 Dilute starch with a small amount of pure water and add in a thin trickle to the sauce. Reduce the heat, stir as soon as thickened to remove from heat. Try, add sugar to taste, if necessary.
- Step 8 The sauce is ready. When serving slices of meat put on a dish and pour cherry sauce.
- Step 9 Remove the meat from the foil, cut into sliced slices.